Smoking & Curing Food

I have been interested in smoking and curing foods for many years and as luck would have it I had a friend who had a wealth of knowledge on the subject and he helped me a great deal.

Together for the fun of it, we had a go at smoking eels. They were excellent and with tongue in cheek I took a sample to a Michelin starred chef for his opinion. Low and behold he placed a weekly order.

With the confidence that gave me, I started to supply another two Michelin starred chefs, plus renowned Wheelers Fish Restaurant in St James,London, together with a number of other well known establishments.

It could perhaps been developed into a good business, but what was meant to be a hobby was getting out of hand, and I simply did not have enough time or the resources to expand.